Greg Elliott of Lockwood Restaurant (Photo: Palmer House Hilton)
He's worked the line at Naha, served as chef de cuisine at one sixtyblue, and led his own kitchen at Napa Valley's Brannan's Grill, where he delivered approachable, seasonally driven cuisine.
Now Greg Elliott's charged with bringing his version of farm-to-table cooking to Lockwood's kitchen, where he's been since December.
At the Palmer House Hilton's resto, he's doing sensational dishes like a Tallgrass New York strip with duck fat-poached fingerling potatoes, Le Quebecois veal tenderloin with heirloom red brick beans, and a pan-roasted skatewing accompanied by local pumpkin and warm ham hock vinaigrette.
This is something to get excited about! And if you haven't yet dined at Lockwood since Elliott took over, now is the time with the second-annual Chicago Chef Week happening March 20-26.
The weeklong event was launched last year by the Boka Restaurant Group's managing partner Kevin Boehm, who wanted to see a more localized version of the city-sponsored Chicago Restaurant Week. More than 50 of the city's top toques are on board for deals of three-course prix-fixe lunch ($22) and dinner ($33).
In addition to the arrival of Elliott, other newcomers include chef Martial Noguier with his brand-new, French-focused Bistronomic, Heather Terhune's contemporary American Sable Kitchen & Bar and Elate—under new chef Chris Curren.
See the entire list of participating restaurants here. Reservations are strongly recommended.
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